Pizzeria del Pino In Pino torinese

19/04/2026: Excellent, cruelty-free cuisine (you can live perfectly well without meat, in fact, much better) with excellent treatment of the ingredients. The plating is always refined. Affordable tasting menu, half portions also available. Easy parking. With a beautiful summer terrace, a wine selection worthy of a Michelin-starred restaurant, excellent wine pairings, and medium/low markups: without a doubt the best restaurant in the Susa Valley...well done Sandro, Piero, and Marinella 🍾 P.S.: To those who criticize the dishes and portions, I recommend going to McDonald's; there, you'll fill your stomach and pay little.

13/04/2026: I visited Phoenix restaurant, run by chef Sandro Ostorero, and I must say it was a truly interesting discovery. The restaurant has a significant history: it was founded in 1987 with the renovation of the old family trattoria, which had been run for four generations. In 2016, he made the bold decision to become completely vegetarian. And I must admit that, even without being vegetarian, the experience pleasantly surprised me. The dishes are prepared with great attention to the quality of the ingredients, often organic or biodynamic, and it shows. The cuisine is meticulously prepared, authentic, and different from the norm, but without being forced. It's the perfect place if you want to try something healthier and more sustainable without sacrificing flavor. Even just out of curiosity, it's definitely worth a visit. Gualtiero and Catia